Walnut & Poppy Shortcrust Layer Cake (V)

Vegan Walnut Poppy Shortcrust Layer Cake. Rich fillings between crisp crust layers. Festive treat for your special occasions but with no fussy ingredient nor method list!

Walnut & Poppy Shortcrust Layer Cake? First of all, let’s not break our tongues trying to say this because we certainly won’t break anything trying to bake it 🙂 But really, how should we call this delice? I’ve discussed it with my dear friend whose English is way better than mine and she came up with this title. I certainly agreed because it describes it the most accurately and second, in Croatia, this kind of cake would only be called – Kolač. Kolač in Croatian stands for “everything dessert” including bundt cakes, gugelhups, cakes that you bake in the pan and cut into square pieces to serve, cakes filled with custards or ground nut fillings, muffins, bars, cups. But Kolač is not a cake in a sense of Forrest or Sacher cake.

With that sorted out, everything else was easy, as easy as to bake this layer cake, Kolač, or whatever you want to call it!

Vegan Walnut Poppy Raisin Pie. Rich fillings between crisp crust layers. Festive treat for your special occasions but with no fussy ingredient nor method list!

BACKING BACK SWEET MEMORIES

I made this cake for a New Years Day, as an experiment. And it was so good that I made it the next day again for our friends! Where I live, this layer cake would be considered “old-fashioned” in the best possible way. This is the cake my Grannie would love to make, I’m sure. It reminds me of my childhood, holidays, special occasions, family gatherings. My smiling, round-faced aunts and grandmas with their soft hands and sweet-scented aprons, going through their old and specky recipe notebooks. There are many more similar desserts that I can’t wait to veganize. It’s just the matter of replacing eggs and dairy, which is really no problem. I can make those recipes now too and make more memories for my kids. You can too!

Furthermore, some of them are already on the blog: my Vegan Walnut & Cinnamon Rolls, Vegan Carob & Cranberry Roll or Vegan Plum Jam Cornbread.

Vegan Walnut Poppy Raisin Pie. Rich fillings between crisp crust layers. Festive treat for your special occasions but with no fussy ingredient nor method list!

ALL THE BEST REASONS TO BAKE THIS LAYER CAKE

This cake is sweet, delicious, rich with fillings and a bit boozy if you chose so. It’s festive, it’s something you’d make for special occasions and take a nice, clean time and kitchen to do it. It is not overly complicated in terms that you have to cook delicate creams and watch your step among the long ingredients list. Let’s just say, you have to give it a little more attention when rolling the crust layers in equal rectangles to fit them nicely in your baking pan.

Both poppy and walnut juicy have an intense impact on your taste buds and your little nose. Crust layers are just enough sweet, both crisp and elastic to hold the filling right. Sprinkled sweet raisins give the pie the final touch! This cake is not dry. Wrapped up in foil or covered tightly in a container, it will hold up to 5 days in your fridge. If you resist that long 😉

Vegan Walnut Poppy Raisin Pie. Rich fillings between crisp crust layers. Festive treat for your special occasions but with no fussy ingredient nor method list!

So what do you think of this Walnut & Poppy Shortcrust Layer Cake? Do you make anything similar? If not, is this one inviting enough for you to try? Let me know, I would love to hear!

WALNUT & POPPY SHORTCRUST LAYER CAKE
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

Rich fillings between crisp crust layers. A festive treat for your special occasions but with no fussy ingredient nor method list!

Servings: 12
Author: Mari from Nuts and Walnuts
Ingredients
CRUST
  • 250 g / 2 cups flour
  • 12 g / 1 tbsp baking powder
  • 1 tbsp sugar
  • pinch salt
  • 125 g / 8 1/2 tbsp cold vegan butter or margarine, cubed
  • 6 tbsp soy milk
WALNUT FILLING
  • 180 g / 1 1/2 cup ground walnuts
  • 2 - 3 tbsp sugar
  • little pinch of salt
  • 1 tbsp Rhum or some other nice booze (optional)
  • 6 tbsp soy milk
POPPY FILLING
  • 125 g / 1 cup ground poppy seeds
  • 2 - 3 tbsp sugar
  • 6 - 8 tbsp soy milk
  • 1 tsp Rhum or some other nice booze (optional)
  • handful of raisins or dried cranberries
Instructions
  1. MAKE THE CRUST. Put the flour, salt, sugar and baking powder in the mixing bowl. Stir well to combine. Add cold butter cubes and quickly crush with your fingers (or pulse for a few times in your blender) till butter is by the size of a little pea. Add the rest of the ingredients and make a nice, firm dough. Cover it with foil and put in the fridge for 30 mins or longer. The dough can be made a day ahead and kept in the fridge, just be sure to take it out 20 mins before use. 

  2. Preheat your oven to 180°C/375F.

  3. Take the dough out of the fridge. 

  4. Prepare 3 pieces of baking paper. Take ca. 25x16 cm/10x7" pan and outline its bottom with a pencil on the baking paper. This will give you a nice outline for rolling the dough evenly and equal. 

  5. Divide the dough into 3 pieces. Sprinkle some flour onto the baking paper, dough and rolling pin. Guided by the outlines, roll the dough into a rectangle. 

  6. MAKE THE FILLINGS. For both walnut and poppy fillings: put everything in the bowl except milk. Then add soy milk carefully, so it doesn't get soggy. It should be thick but nicely spreadable. 

  7. Spread some butter thinly on the baking sheet, bottom, and sides. 

  8. Carefully transfer one crust layer on the bottom and spread poppy filling over it. Transfer the second crust layer and spread the walnut filling over it, pressing it gently. Then, cover it with the third layer and press gently. 

  9. Bake the cake for good 35 mins or till it's all nice and golden from above. If you see that pie is getting colour quickly, cover it with a piece of aluminium foil so it doesn't get burned on top. I usually put the foil after 15 mins and remove it 5 mins before it's done. 

  10. Take the baked cake out. Cool down before serving. 

  11. SERVING: Cut the cake into square or rectangle shapes, sized to your liking. Sprinkle with some powdered sugar if you like and enjoy! If there are any leftovers, you can keep them in the fridge up to 5 days, in an airtight container or wrapped in foil. 


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